ingredients

Serves
USMetric
Ingredients checklist
CHORIZO CRUMB
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PULLED PORK MAC N’ CHEESE WITH CHORIZO PARMESAN CRUMB TOPPING

Prep
30 minutes
Total
55 minutes

Say what? Mac n’ Cheese Day today? I think that calls for something extra special.. how could I possibly top the lobster mac n’ cheese I made last year?… I pondered this one for a long time and finally came up with something I felt was… well… almost comparable… perhaps not as luxurious but definitely just as drool-worthy.


This dish speaks for itself… meaty, creamy, cheesy, dreamy and just damnnnn comforting… the perfect one pot wonder.  


You could make this deliciousness with leftover BBQ ribs or any pulled meat, I used some pulled pork I had stashed away in the freezer and then made a sauce with 3 different cheeses, a mixture of cheddar, mozzarella and gruyere… it really was the perfect combo, especially with that golden crispy chorizo parmesan crumb!

  1. In a saucepan on medium heat cook the chorizo until started to char and the oils are released, ddd the breadcrumbs and cook additional 2-3 minutes so the breadcrumbs absorb the oil
  2. Transfer chorizo and breadcrumbs to a food processor, add the parmesan cheese and a little more olive oil if needed, pulse a few times until you have a crumb-like texture, set aside
  3. Pre-heat the oven to 200°C 
  4. Combine the pulled pork with the BBQ sauce in a bowl, set aside
  5. Cook the pasta in a large pot of salted water according to package instructions until al dente
  6. Make a roux by melting the butter over medium heat in a saucepan then whisk in the flour, cook for a couple of minutes then gradually add the milk while continuously whisking until all the milk is done and the roux is smooth
  7. Take the pan off the heat and add the garlic powder, onion granules and chilli flakes
  8. Slowly add the cheese into the mixture until all melted and combined
  9. Drain the pasta when ready and mix all the pasta into the cheese sauce, once combined transfer the cheesy pasta into a large baking dish
  10. Add the BBQ pulled pork to the dish and swirl with a spoon
  11. Sprinkle the top with the chorizo crumb, any extra crumb can be bagged and frozen for a later date
  12. Place the dish in the pre-heated oven for about 15 minutes, then turn the oven to grill for another 5 minutes so the top gets all golden and crispy
  13. Serve hot and enjoy!